- 30 minutes
- 25 minutes
There are few desserts so ironically American as the brownie. Despite its upscale origins – as a dessert for society ladies at the 1893 World’s Columbian Exposition – the brownie has become a beloved favorite of both children and adults. Ranging from cake-like to fudgy, this unleavened hybrid of a cookie and a cake has made fans not only in America, but worldwide. This recipe takes a super-fudgy brownie and tops it with caramel and pecans, reminiscent to DeMet’s Candy Company’s famous Turtles. This combination of fudgy, chewy and crunchy creates a texture and flavor combination which is a fun twist on the all-American dessert.
Preheat oven to 325 degrees Fahrenheit.
Prepare an 8” by 8” pan by greasing it. Cut
a strip of parchment slightly smaller than
the width of the pan and a strip of
parchment slightly smaller than the length
of the pan. Lay the two strips in the pan so
that they intersect each other and cover
all four sides of the pan.
Over medium-low heat in a saucepan,
melt the butter. Add the sugar and milk
and mix until smooth.
Remove from heat. Add the chocolate and
mix until melted and smooth. Add water if
mixture seizes (thickens) in one
tablespoon increments until the mixture
loosens. Mix in the eggs, one at a time.
Stir in the flour, salt, baking soda and
vanilla extract. Do not overmix.
Stir in one cup of pecans.
into the prepared baking pan and spread
evenly. Bake for fifteen minutes. Without
removing the pan from the oven, drizzle
top of brownie with the melted caramel
and sprinkle with remaining pecans. Bake
for an additional fifteen minutes. Allow
brownies to fully cool in pan before
removing and cutting.
- Note: For this recipe, it is highly recommended that store-bought caramel is used. Making caramel from scratch is a dangerous proposition, as the caramel would reach temperatures in excess of 300 degrees Fahrenheit in its cooking. Should you opt to make your own caramel, you can follow the following recipe: In a clean, dry saucepan (a light-colored steel or aluminum pan with a tight-fitting lid would be preferred for this procedure), add eight ounces of granulated white sugar and ½ cup water. Place the pot on high heat. Once the solution starts to boil, place the lid on the pot for three minutes. Remove the lid and carefully watch the pot. Under no circumstances should you stir the pot or add anything to the solution at this point. Once the boiling slows, the syrup should start to turn light brown around the pot’s wall. Carefully swirl the pot to mix the syrup. Once the syrup reaches an amber color, CAREFULLY add 1/3 cup heavy cream. Do this at arm’s reach, as the reaction will be violent. Stir in two tablespoons of unsalted butter with a wooden spoon or heat-resistant spatula to cool down the mixture. Return the pot to low heat until you are ready to use the caramel; you will only need a third of this mixture for the brownie recipe.